How to Smoke a Turkey Breast

Smoked turkey breast sliced on a plate showing peppery bark and juicy white meat for a pellet grill recipe.

Juicy smoked turkey breast with a simple injection and light seasoning. Easy to cook on any smoker and flexible enough for different flavor options.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 2

Resting Time 20

Total Time 2 50

Servings

Calories 465kcal

Author Breanna Stark

Ingredients

8 lb turkey breast, bone-in boneless, skin-on
½ cup turkey injection course ground
⅓ cup mayonnaise enough to coat
1 tbsp Kosher salt see note 1 for more seasoning ideas
1½ tbsp course black pepper

Instructions

Fill your injector with the poultry injection and inject small amounts across the breast in a grid pattern, spacing each injection about 1.5 to 2 inches apart.
Spread a thin, even layer of mayonnaise over the entire breast. This helps the seasoning stick and protects the meat during the cook.
Season all sides with kosher salt and coarse black pepper. Keep the layer light. You can swap in a poultry or brisket rub if you want a different flavor.
Set your smoker or pellet grill to 275°F. Place the turkey breast on the grates. Smoke until the internal temperature reaches 160°F in the thickest part. Most turkey breasts finish in 1.5 to 3 hours, depending on size.
Remove the turkey from the smoker and rest for 15 to 20 minutes. The internal temperature should rise to 165°F during the rest.
Slice across the grain and serve. For sandwiches, chill fully and slice thin.

Notes

1) Seasoning options: You can stick with a classic Texas-style salt and pepper mix or switch to another rub. A pepper-heavy brisket rub gives a central Texas flavor. Herb and garlic blends work well for a holiday-style finish. Cajun seasoning adds a little heat, and a light maple or honey glaze in the last 20 minutes gives a sweet finish.

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